Choosing from a comparatively limited pantry, one would think an array of creative dishes might be hard to come by at a certain point. "Actually, it was difficult for us to narrow it down," the sisters said. Initially, the book contained roughly 200 recipes, but at 206 pages with 75 recipes, the authors didn't want it to be overwhelming.

In honor of sisterhood, Emily and Zooey Deschanel wrote a foreword for the cookbook, to be released on the one-year anniversary of sporkonline.com. "Emily regularly attends our classes," the sisters said, adding that although Zooey is not vegan she supports the lifestyle.

Engel trained at the Natural Gourmet Institute for Food and Culinary Arts in New York City, while Goldberg embraced veganism living in San Francisco more than a decade ago and working in the environmental non-profit world. The sisters, who teach and operate out of a West Hollywood kitchen, also do in-home consultations and are for-hire at places such as UCLA, where they will train 30 executive chefs at the request of a booming vegan and vegetarian student population.

The cookbook emphasizes more than just recipes, but food history and nutrition facts, which is why in each section there's a Sporkie Scoop. "People are curious. They know this is a place where they can come and won't be judged," Goldberg said of Spork Foods cooking classes.

Spork Foods

Strawberry Cream Cheese-Stuffed French Toast

From: Spork-Fed, by Jenny Engel and Heather Goldberg.

Note from the authors: "What do you do when you are in France and your bread has been around for a day or two? You make French toast, known in France as pain perdu, meaning lost bread, because dipping tough bread into coating and frying it on both sides brings this baby to life!"